Sam’s roasted pumpkin salad
Sam, Addy’s sister-in-law, brought this salad along for our lunch and it was a stand-out. It’s everything a ‘bring a plate’ salad should be – happy to sit around at room temperature, substantial enough to be a side dish or main on its own, and absolutely delicious. I loved how Sam solved her ‘no platter big enough’ problem by lining a basket with brown paper and layering her salad inside.
Ingrediënten
- 1 kg 2 lb 4 oz butternut pumpkin (squash)
- ¼ cup 60 ml olive oil
- Grated zest and juice of 1 orange
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 bunch kale stems removed, leaves roughly chopped
- ½ cup 75 g hazelnuts
Instructies
- Preheat the oven to 200°C (400°F).
- Slice the unpeeled pumpkin into 1 cm (½ inch) thick slices, removing any seeds.
- Place the pumpkin slices in a bowl and drizzle with most of the olive oil and the orange juice.
- Add the spices and season with salt, then gently toss to combine.
- Spread the pumpkin over a couple of baking trays and roast for about 45 minutes or until soft and beginning to caramelise around the edges.
- About 10 minutes before the pumpkin has finished cooking, add the kale to the trays and drizzle with the remaining olive oil, then return the trays to the oven and cook until the kale is crispy.
- Spread the hazelnuts on another baking tray and pop them into the oven for about 10 minutes or until aromatic.
- Tip the nuts into a clean tea towel and rub to remove the skins.
- Roughly chop the nuts.
- Transfer the pumpkin and kale to a large platter (or get a lovely big basket, line it with a few layers of brown paper and then a layer of baking paper, and arrange the pumpkin and kale on top).
- Sprinkle the chopped hazelnuts and grated orange zest over the salad and serve warm or at room temperature.
Notes / Tips / Wine Advice:
You could also sprinkle some feta or goat’s cheese over the salad.
--------------------------------------------------------------------------------------------------
